Elegant and rich tasting
Saute onions in two tablespoons butter and salt lightly. Add mushrooms, dill, soy sauce and paprika. Saute until mushrooms soften, then add 1/2 cup of the chicken stock. Cover and simmer 15 minutes.
In a separate saucepan, melt the remaining butter and add flour, whisking for about 3 minutes. (minimum cooking time for the roux is 1 min, because the flour needs to cook--3 minutes is better but do not burn). Add milk and continue whisking on medium-low heat for 5-6 minutes. The sauce should thicken. Stir the milk mixture in to the mushroom mmixture, and add the remaining chicken stock. Cover and simmer for 10-15 minutes.
Just before serving, season with salt and pepper, and add lemon juice and sour cream.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (480g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 298 | ||
Calories from Fat: 139 (47%) | ||
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Amt Per Serving | % DV | |
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Total Fat 15.4g | 21 % | |
Saturated Fat 8.4g | 42 % | |
Monounsaturated Fat 4.6g | ||
Polyunsanturated Fat 1.2g | ||
Cholesterol 38.9mg | 12 % | |
Sodium 508.2mg | 18 % | |
Potassium 1001.8mg | 26 % | |
Total Carbohydrate 29.6g | 9 % | |
Dietary Fiber 3.6g | 15 % | |
Sugars, other 26g | ||
Protein 11.9g | 17 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 298
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